Tunisian Dessert Food

TUNISIAN KAFTAJI

Tunisian Kaftaji image

A fast-food type Tunisian dish that my husband taught me how to make. It's very simple and yet delicious. Serve warm with bread.

Provided by snowfairy

Categories Side Dish Vegetables Tomatoes

Time 1h

Yield 4

Number Of Ingredients 9

Ingredients

2 zucchinis, thinly sliced
2 yellow squash, thinly sliced
3 tomatoes, chopped
3 potatoes, peeled and cut into strips
2 hot chile peppers, chopped
5 eggs
salt and pepper to taste
2 ½ tablespoons harissa
1 tablespoon water, divided

Steps:

Heat a nonstick skillet over medium heat. Cook the zucchini, yellow squash, tomatoes, potatoes, and chile peppers, stirring occasionally, until the vegetables are tender, about 20 minutes. Transfer the vegetables to a bowl and set aside.
Return the skillet to the burner over medium heat. Crack the eggs into the skillet and fry them until the whites are set but the yolk is still runny, about 5 minutes. Add the eggs to the bowl of vegetables and season with salt and pepper.
Using two knives, cut into the eggs and vegetables, mincing the mixture up into small pieces until well blended. It will look mushy.
In a separate bowl, mix the harissa with water, one teaspoon at a time, until the mixture is pourable but still thick. Pour the harissa over the kaftaji and serve.

Nutrition Facts : Calories 264.9 calories, Carbohydrate 41.4 g, Cholesterol 204.6 mg, Fat 6.5 g, Fiber 7.7 g, Protein 13.2 g, SaturatedFat 1.9 g, Sodium 151.7 mg, Sugar 6.8 g

AFRICAN BANANA COCONUT BAKE

African Banana Coconut Bake image

Very simple and delicious recipe, we have had this for breakfast as well as for dessert! This is from Tunisian Desserts Cookbook. Hope you enjoy!

Provided by Leslie

Categories Breakfast

Time 10m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

5 medium bananas
1 tablespoon margarine, low-fat
1/3 cup orange juice
1 tablespoon lemon juice
3 tablespoons brown sugar, packed
2/3 cup shredded coconut

Steps:

Heat oven to 375°F.
Cut bananas crosswise into halves.
Cut each half lengthwise into halves and arrange in greased 9-inch pie plate.
Dot with margarine or butter and drizzle with orange and lemon juices.
Sprinkle with brown sugar and coconut.
Bake until coconut is golden, 8 to 10 minutes.

Nutrition Facts : Calories 189.2, Fat 5.9, SaturatedFat 3.8, Sodium 52.3, Carbohydrate 35.8, Fiber 3.1, Sugar 24.4, Protein 1.5

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